This is a real winner for meat eaters. We’re glad jackfruit is having its time in the vegan sun as a meat substitute. It’s really special and something Shannon’s been using for years to emulate pulled pork and shredded meats. Really, this is what you want to put on a roll with slaw to make a pulled pork sandwich. Just change the flavours around a bit – the ‘meat’ itself is super versatile.

Ingredients

Quantity

Ingredient

1kg

tinned green jackfruit, (not the sweet kind!)

2 tablespoons

olive oil

1

onion, chopped

3

garlic cloves, crushed

1

orange, zested and juiced

1

lime, zested and juiced

60ml

agave syrup

1

fresh bay leaf

1

cinnamon stick

2

chipotles in adobo, roughly chopped

2 tablespoons

butter

500ml

chicken or vegetable stock

handful

coriander, chopped

Dry rub

Quantity

Ingredient

2 teaspoons

ground cumin

1/2 teaspoon

cumin seeds

1 teaspoon

dried oregano

2 teaspoons

sweet paprika

2 teaspoons

smoked paprika

1 teaspoon

ground coriander

1 teaspoon

chilli flakes

1/2 teaspoon

ground cinnamon

1 teaspoon

thyme leaves, chopped

2

garlic cloves, crushed

Method

Combine the dry rub ingredients in a small bowl and set aside.

Rinse the jackfruit under cold water and place in a large bowl. Roughly shred the fruit with your fingers until it resembles shredded meat.

Add the dry rub ingredients and mix well with your hands until the jackfruit is well coated. Cover and set aside in the fridge for at least 1 hour, and up to 24 hours, to allow the flavours to develop.

Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is light golden. Add the garlic and cook for a further 1 minute.

Add the spiced jackfruit along with the remaining ingredients except the coriander. Stir well, then cover and simmer over a very low heat for 30 minutes.

Remove the lid and increase the heat to high. Stirring frequently, cook until the liquid has reduced completely and the jackfruit is beginning to brown and crisp.